Recipie
MALPUA
Boil the milk till it reduces to 1/2 its quantity.Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har Make sugar syrup of 1 thread consistency. Dip the malpua in the syrup and lay out on a plate.
BESAN LADOO
In a kadhai mix gram flour and ghee over a low heat.Keep constantly stirring to avoid lumps.When it releases an appetizing smell, it is ready.Remove from the heat and allow it to cool.Add sugar and nuts to the gram flour and mix thoroughly.Now form ping-pong size balls of the mixture.Besan Laddoo are ready to be served.
RASMALAI
Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate the Rasmalai with pistachios, chill for 2-3 hours and then serve.
GHEE RICE
Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside. Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic and cook for a couple of minutes. Add the onions and cook till they turn golden brown. Remove some onions and keep aside for the garnish. Add the rice and 3½ cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening. Separate each grain of rice lightly with a fork. Garnish with the fried onions, cashew nuts and raisins and serve hot.
CARROT HALWA
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the Gajjar Halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
KHEER
Wash Pick and wash the rice.Soak in water for 30 minutes.Drain completely.Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.Add the sugar and simmer further till the milk is reduced to half its original quantity.Garnish with nuts.